Liha töötlemine
Table 31.6. Examples for critical values for the manufacture of heat-processed sausages (modified
from Lücke and Troeger 2007; Lautenschläger and Troeger 2007; Fischer and Hilmes 2007)
Process step Critical values for
Brühwurst1 Kochwurst2
Selection of raw material (lean pH value between 5.6 and 6.2; temperature below 7°C
meat)
Selection of liver, blood, rinds Temperature below 2°C
and blood (if applicable)
Pre-heating of lean meat and fat Not applicable Temperature above 65°C
Comminution Final temperature below 15°C Final temperature 35–40°C
annaabi.ee 
